Wednesday, May 6

Mother's Day Breakfast Ideas: Chili Lime Fruit Salad Recipe

If you ever visit a San Diego farmers' markets, then chances are you'll see several people milling around who are holding tall, clear plastic cups filled with deliciously ripe fresh fruit such as mangoes, pineapple, and watermelon that have been doused with lime juice, salt, and chili pepper. They may be eating the fruit with a long toothpick (or just with their hands, if they don't mind sticky fingers).

These fruit cups, called copas de frutas in Spanish, are the inspiration for today's recipe: salty, sweet, and tangy Chili Lime Fruit Salad. I have incorporated seasonal fruit such as fresh strawberries, blood oranges, and kumquats, but feel free to substitute what's available where you live.

I added jicama (pronounced hee-kah-mah), also known as a Mexican potato or turnip. It's a large, dense root vegetable with a thin beige peel and a juicy, creamy white flesh. What does jicama taste like? Jicama tastes sort of like a cross between an apple, a potato, and celery. It's mildly sweet and exceptionally crunchy, like a water chestnut.

For your Mother's Day breakfast, serve the fruit salad in individual bowls or glasses, or if it's easier, in one large dish, family-style. It'll be delicious no matter how it's served.

This salad is highly versatile. Feel free to substitute any fresh fruits you prefer or that are in season where you live. Navel oranges, pineapple, watermelon, cantaloupe, and kiwi are delicious alternatives. For the fullest flavor, serve fruit at room temperature.

Place the fruit in a large bowl, and gently toss. Start by sprinkling the fruit with the juice of 1 lime, and season with cayenne pepper and sea salt. Taste it. Then adjust seasonings accordingly. Place in a serving bowl or dish, and garnish with lime zest curls. Serve at room temperature.

Here are more ways to enjoy jicama: Grilled Corn, Mango, and Jicama Salad with Honey Vinaigrette at Pinch My SaltQuesadillas with Mango-Jicama Salsa at The Garden of EatingJicama Slaw with Roasted Pablano Dressing at Elly Says Opa! (plus a great entry on jicama)

Yes... nerds candies, and the pairing was great with the lime! And I want to make a salad like yours for my mother-in-law on Mother's Day! We're going to their farm in the countryside... the chili addition is awesome.

I recently discovered the joys of kumquats this past year and have taken to adding them to just about everything. Right now I've been adding them to a mixed green salad. I think they add so much color and flavor to dishes. This fruit salad looks wonderful- makes me want to go have picnic!

Such a nice treat for Mother's Day...never had chili on fruit salad...sounds terrific and the colors are just beautiful. By the way, thank you so much for visiting my site and leaving nice note. I really appreciate.